Save A festive, pull-apart sweet bread shaped like a Christmas tree, featuring soft, buttery layers with a rich cinnamon-sugar swirl. Perfect for a holiday brunch centerpiece.
This bread quickly became a holiday tradition in my home, filling the kitchen with warm cinnamon aromas.
Ingredients
- Dough: 3 1/4 cups (400 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 2 1/4 tsp (1 packet/7 g) instant yeast, 1/2 tsp fine sea salt, 3/4 cup (180 ml) whole milk warm (about 110°F/43°C), 1/4 cup (60 g) unsalted butter melted, 2 large eggs at room temperature
- Cinnamon Swirl Filling: 1/2 cup (100 g) brown sugar packed, 2 tbsp ground cinnamon, 1/4 cup (60 g) unsalted butter softened
- Egg Wash: 1 egg, 1 tbsp milk
- Icing (optional): 1/2 cup (60 g) powdered sugar, 1–2 tbsp milk, 1/2 tsp vanilla extract
Instructions
- Mix Dough:
- In the bowl of a stand mixer (or a large bowl), combine flour, sugar, yeast, and salt.
- Add Liquids:
- Add warm milk, melted butter, and eggs. Mix until a soft dough forms.
- Knead:
- Knead (by hand or with dough hook) for 6 8 minutes until smooth and elastic.
- First Rise:
- Place dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
- Prepare Filling:
- Mix brown sugar and cinnamon in a small bowl.
- Roll Dough:
- Punch down dough, then roll out on a lightly floured surface to a 16x12-inch (40x30 cm) rectangle.
- Spread Filling:
- Spread softened butter over the dough, leaving a 1/2-inch border. Sprinkle evenly with cinnamon-sugar mixture.
- Roll Log:
- Starting from one long side, roll up tightly into a log.
- Slice and Twist:
- With a sharp knife, cut the log in half lengthwise. Twist the two halves together, exposing the swirl.
- Shape Tree:
- Shape the twisted dough into a Christmas tree on a parchment-lined baking sheet start with a wide base, narrowing to a point. Tuck the ends underneath.
- Second Rise:
- Cover loosely and let rise for 30 minutes. Preheat oven to 350°F (175°C).
- Egg Wash:
- Whisk egg and milk for egg wash brush over the bread.
- Bake:
- Bake for 25 28 minutes, until golden brown and cooked through.
- Cool and Ice:
- Cool slightly. For icing, whisk powdered sugar, milk, and vanilla. Drizzle over warm bread before serving.
Save This recipe always brings my family together around the table for joyful holiday mornings.
Serving Suggestions
Serve warm with coffee or hot chocolate for a cozy brunch experience.
Storage Tips
Store in an airtight container at room temperature for up to two days or freeze for longer storage.
Variations
Try adding candied cherries or sprinkles after icing for extra holiday flair.
Save Enjoy making this delicious holiday treat that is as delightful to bake as it is to share.
Recipe FAQs
- → How do I shape the dough into the Christmas tree?
Roll the dough into a rectangle, spread the cinnamon filling, then roll into a log. Cut it lengthwise, twist the halves together to reveal the swirl, and form a tree shape by arranging twists on a baking sheet.
- → Can I substitute whole wheat flour in this bread?
Yes, you can replace up to half the all-purpose flour with whole wheat for a nuttier flavor and denser texture.
- → How do I ensure the layers stay soft and tender?
Knead until smooth and elastic to develop gluten and allow proper rising. Avoid overbaking to keep the bread soft and moist.
- → Is the icing necessary?
The icing is optional but adds a subtle sweetness and decorative touch. Drizzle it warm once the bread has cooled slightly.
- → What’s the best way to serve this bread?
Serve warm alongside coffee or hot chocolate for a cozy holiday brunch or festive snack.